• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Macaroni and Beans (Pasta E Fagioli)

  • Recipe Submitted by on

Category: Italian, Main Dish, Low Fat

 Ingredients List

  • 1 c White Kidney Beans; Dried
  • 4 c Boiling Water
  • 2 tb Olive Oil
  • 1 sm Onion; Finely Chopped
  • 1 Clove Garlic; Peel, Mince
  • 1 sl Pancetta Or Unsmoked Bacon;
  • -Finely Chopped
  • 1 Fresh Plum Tomatoes; Or
  • -Canned, Peel, Seed, Finely
  • -Chopped
  • 1 sm Carrot; Peel, Cut In 1/4"
  • -Dice
  • 1 Stalk Celery; Cut In 1/4"
  • -Dice
  • 2 Fresh Sage Leaves; Minced,
  • -Or 1/4 Tsp Dried
  • 3 c Nonfat Veg Chicken Broth;
  • -Low Sod, Or Beef Broth, Or
  • -Vegetable Broth
  • 1 c Water
  • Salt; To Taste
  • Freshly Ground Black Pepper;
  • -To Taste
  • 2 c Ditali; Or Small Shell
  • -Pasta, Cooked Al Dente
  • Extra Virgin Olive Oil; For
  • -Drizzling
  • Freshly Grated Pecorino
  • -Romano Cheese; For Serving



Rinse the kidney beans in a colander under cold water. Place in a large
heatproof bowl and cover with boiling water. Cover with a plate and let
soak 1 hr.

Heat the olive oil in the pressure cooker over med-high heat. Add the
onion, garlic and pancetta and saute 4 - 5 min, or until the onion is soft.
Stir frequently so that the mixture does not brown. Add the tomato, carrot,
celery, and sage. Saute 2 min, stirring frequently. Drain the soaked kidney
beans and add to the vegetable mixture. Add the stock and water. Stir well.

Place the lid and lock in position. Raise the heat to high and bring to
high pressure. Adjust the heat to stabilize the pressure and cook 15 min.
Remove from heat and lower pressure using the cold-water-release method.
Open the pressure cooker. If the beans are not tender, lock the lid in
position and cook an additional 2 - 3 min, or until tender, under high

Open the pressure cooker. Season with salt and black pepper to taste. Add
the cooked pasta to the soup. Drizzle each serving with a teaspoon of
extra-virgin olive oil. Serve with grated Pecorino Romano cheese.

Makes 4 servings

NOTES : Cal 549.3, Fat 12.9g, Carb 72.6g, Fib 12.4g, Pro 47.7g, Sod 1916mg
CFF 19.4%.

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